Fall Vegetable Salad With Caraway Vinaigrette

• Vinaigrette
• 1 1/2 cup mayonnaise
• 1/3 cup buttermilk
• 1/3 cup apple cider vinegar
• 1 1/2 tsp colemans dry mustard
• 1/2 tsp cayenne
• 1 tbsp caraway seed, ground
• 1 cup thinly sliced green onions
• salt and pepper
• Salad
• 3 small carrots, peeled and cut into 1 inch pieces
• 3 small turnips, cut into 1/2 inch half moons
• 3 radishes, quartered
• 1 head savoy cabbage, cut into 1/2 inch ribbons
• 3 cups (1/2 inch) bread cubes, preferably foccacia
• Olive oil
• salt

1. Preheat oven to 350. Make vinaigrette: thoroughly mix all ingredients in bowl with salt and pepper to taste.
2. toss vegetables in large bowl with 1 cup vinaigrette. Let marinate while making croutons.
3. Toss bread with olive oil and place on baking sheet. Toast until crisp, 8 - 10 minutes.
4. Toss croutons with vegetables.with additional vinaigrette if desired.

vinaigrette, mayonnaise, buttermilk, apple cider vinegar, mustard, cayenne, caraway, green onions, salt, salad, carrots, moons, radishes, savoy cabbage, bread, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/fall-vegetable-salad-with-caraway-vinaigrette-52905471 (may not work)